Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality and Sensory Characteristics of Cashew Dressing

캐슈드레싱의 품질 및 관능특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

Keywords

References

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